This chocolate and cherry cake recipe is a rich, indulgent dessert made to bring joy to those who love bold, sweet flavors and moist, tender texture in every slice.
I created this chocolate and cherry cake recipe for home bakers, dessert lovers, and anyone looking to share a delicious homemade treat with family or friends.
Chocolate and cherries have long been paired in European baking, especially in classic desserts like Black Forest Cake, which inspired this version.
Today, I’m sharing this modern version with clear steps, serving suggestions, helpful tips, and thoughtful variations.
Why You’ll Love This Cake
You’ll love this chocolate and cherry cake recipe because it combines rich, intense chocolate with the sweet, tart flavor of cherries, creating a delightful balance that’s both comforting and exciting.
The moist texture, thanks to the cherry filling and hot water in the batter, makes every bite soft and satisfying. The smooth chocolate glaze adds a glossy, decadent touch that enhances the overall experience.
Easy to make yet impressive to serve, this chocolate and cherry cake recipe is great for sharing with loved ones and perfect for those who appreciate a classic dessert with a fresh twist.
How To Prepare Chocolate And Cherry Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: 350
Yield: 10 servings
Kitchen Utensils
- Mixing bowls (medium and large)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9×13 inch baking pan
- Saucepan (for glaze)
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 large can cherry pie filling
- 3 large eggs
- 1¼ cups whole milk
- ½ cup vegetable oil
- 2 cups white granulated sugar
- 2 teaspoons vanilla bean paste
- 1 teaspoon almond extract
- ¾ cup unsweetened cocoa powder
- 1¾ cups gluten-free baking mix or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup hot water
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 5 tablespoons unsalted butter or margarine
- ⅓ cup milk
- 1 cup white sugar
Instructions
1. Preheat & Prep the Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients:
In a large bowl, whisk together the eggs, milk, vegetable oil, vanilla bean paste, and almond extract until fully combined. Stir in the cherry pie filling. It’s okay if the cherries break apart a little; they’ll distribute beautifully throughout the batter.
3. Add Dry Ingredients:
In a separate bowl, sift together the sugar, cocoa powder, gluten-free baking mix (or all-purpose flour), baking powder, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
4. Incorporate Hot Water:
Carefully stir in the hot water (this helps to bloom the cocoa for a deeper chocolate flavor). The batter will be fairly loose this is expected. Mix until smooth and well blended.
5. Bake the Cake:
Pour the batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack while you prepare the glaze.
6. Make the Glaze:
In a small saucepan over medium heat, combine chocolate chips, butter, milk, and sugar. Stir constantly until the mixture comes to a gentle boil and becomes smooth. Let it simmer for 1–2 minutes, then remove from heat.
7. Glaze & Serve:
Pour the warm glaze evenly over the cooled cake. Use a spatula to spread it out if needed. Allow the glaze to set for about 10–15 minutes before slicing and serving.
Why My Recipe Works
My chocolate and cherry cake recipe works because it balances flavors and textures thoughtfully. The hot water helps intensify the cocoa, giving the cake a deep chocolate richness, while the cherry pie filling adds bursts of sweetness and moisture.
Using both baking powder and baking soda ensures the cake rises perfectly, staying light without being dry. The glaze melts smoothly over the top, adding a luscious finishing touch.
Every ingredient plays a role, creating a chocolate and cherry cake recipe that feels homemade yet polished, delicious from the first slice to the last crumb. Simple steps lead to a reliably great result.
Presentation Ideas
For chocolate and cherry cake recipe beautiful presentation, serve each slice of the chocolate and cherry cake on a dessert plate with a light dusting of powdered sugar or cocoa powder.
Garnish with a dollop of whipped cream or a scoop of vanilla ice cream on the side, and top with a fresh cherry or two for an elegant touch.
For extra flair, drizzle a little chocolate or cherry sauce across the plate before placing the cake slice. If serving for a special occasion, consider adding a mint leaf or a few chocolate shavings on top for a polished, bakery-style look.
Variations And Substitutions
1. Flour Alternatives
Use almond flour or gluten-free flour blends instead of all-purpose flour for a gluten-free version. This will give the cake a slightly different texture but still keep it delicious.
2. Sugar Substitutes
Replace granulated sugar with coconut sugar or a sugar substitute like stevia or erythritol to reduce calories and make the cake lower in glycemic index.
3. Cherry Alternatives
If cherries are out of season, substitute with other fruits like raspberries or strawberries. You can also use frozen cherries; just thaw and drain excess moisture before adding them to the batter.
4. Dairy-Free Options
For a dairy-free cake, replace the buttermilk with a plant-based milk (like almond or soy milk) mixed with a tablespoon of vinegar. Use coconut oil or vegan butter instead of regular butter for the frosting.
5. Flavor Enhancements
Add a teaspoon of almond extract or espresso powder to the batter for a richer flavor. You can also incorporate chopped dark chocolate or chocolate chips for extra indulgence.
Expert Tips
1. A good-quality unsweetened cocoa powder will greatly enhance the richness and depth of the chocolate flavor in your cake.
2. Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense, tough texture instead of a soft, moist crumb.
3. Let your cherry pie filling sit at room temperature or warm it slightly before adding. This helps it incorporate more evenly into the batter without clumping.
4. Insert a toothpick in the center of the cake toward the end of baking. If it comes out with just a few moist crumbs (not raw batter), it’s ready.
5. Pour the glaze over the cake once it’s warm but not piping hot. This allows the glaze to set smoothly without soaking into the cake too much.
6. For neat and professional-looking slices, chill the cake for about 30 minutes after glazing. This helps firm up both the cake and the glaze for cleaner cuts.
How To Store Leftovers
To store leftovers, let the chocolate and cherry cake recipe cool completely before covering it. Keep it in an airtight container at room temperature for up to two days.
If you need to store it longer, refrigerate it for up to five days just make sure it’s tightly wrapped to prevent it from drying out.
For freezing, slice the cake and wrap each piece individually in plastic wrap, then place the slices in a freezer-safe bag or container.
It will keep well in the freezer for up to two months. Thaw at room temperature before serving for the best texture and flavor.
Final Thoughts
Chocolate and Cherry Cake Recipe is a delightful dessert that perfectly balances rich chocolate and vibrant cherries.
This Chocolate And Cherry Cake Recipe cake not only satisfies sweet cravings but also adds a touch of elegance to any occasion. With its moist layers and creamy frosting, each bite offers a burst of flavor that leaves a lasting impression.
I hope you enjoy baking and sharing this delicious chocolate and cherry cake recipe as much as I do. Celebrate life’s sweet moments with this irresistible Chocolate and Cherry Cake Recipe every slice is a reason to indulge!
Frequently Asked Questions
Can I use fresh cherries instead of canned pie filling?
Yes, but fresh cherries should be pitted and lightly cooked with sugar to soften them before adding to the batter, or they may release too much moisture.
Is this recipe suitable for gluten-free baking?
Absolutely. Using a gluten-free baking mix works well and keeps the cake moist without sacrificing texture.
Can I substitute almond extract if I don’t have it?
You can replace almond extract with a bit more vanilla extract or leave it out, but the almond adds a nice depth of flavor.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is ready.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze in advance and gently rewarm it before pouring over the cake for a smooth finish.
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Chocolate And Cherry Cake Recipe
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9×13 inch baking pan
- Saucepan (for glaze)
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 large can cherry pie filling
- 3 large eggs
- 1¼ cups whole milk
- ½ cup vegetable oil
- 2 cups white granulated sugar
- 2 teaspoons vanilla bean paste
- 1 teaspoon almond extract
- ¾ cup unsweetened cocoa powder
- 1¾ cups gluten-free baking mix or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup hot water
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 5 tablespoons unsalted butter or margarine
- ⅓ cup milk
- 1 cup white sugar
Instructions
Preheat & Prep the Pan:
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, milk, vegetable oil, vanilla bean paste, and almond extract until fully combined. Stir in the cherry pie filling. It’s okay if the cherries break apart a little; they’ll distribute beautifully throughout the batter.
Add Dry Ingredients:
- In a separate bowl, sift together the sugar, cocoa powder, gluten-free baking mix (or all-purpose flour), baking powder, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Incorporate Hot Water:
- Carefully stir in the hot water (this helps to bloom the cocoa for a deeper chocolate flavor). The batter will be fairly loose this is expected. Mix until smooth and well blended.
Bake the Cake:
- Pour the batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack while you prepare the glaze.
Make the Glaze:
- In a small saucepan over medium heat, combine chocolate chips, butter, milk, and sugar. Stir constantly until the mixture comes to a gentle boil and becomes smooth. Let it simmer for 1–2 minutes, then remove from heat.
Glaze & Serve:
- Pour the warm glaze evenly over the cooled cake. Use a spatula to spread it out if needed. Allow the glaze to set for about 10–15 minutes before slicing and serving.